How to make six-inch love chiffon cake

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  1.Prepare the materials

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  2.Protein , beat the egg yolks separately into two basins, and beat the egg whites into a stainless steel basin

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  3.Beat the egg yolks, add corn oil and salt and stir evenly.Add the milk in three batches

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  4.Sift baking powder and flour together

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  5.Prevent the flour from clumping after sifting piece!

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  6. Stir evenly until the egg yolk paste is very fine, set aside

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  7. Beat the egg whites at high speed to make fish-eye foam, then adjust to medium and add 10 grams of sugar

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  8.The foam is fine, add 20 grams of sugar for the second time,

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  9.Add for the third time, add all the sugar

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  10. Beat until hard peaks form, lift the egg beater and form a triangle shape without deformation!

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  11. Preheat the oven! Add 1/3 of the meringue to the egg yolk paste, such as cutting vegetables and stirring the meringue

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  12.Protein Add the cream to the egg yolk paste and stir evenly, stirring quickly as if chopping vegetables

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  13.Pour Mold, use force to shake out big bubbles

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  14. Bake the upper and lower tubes of the oven at 150 degrees About 20 minutes!

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  15. Wear anti-scald gloves to remove, shake it down hard, and then buckle it upside down.Remove from the mold after cooling

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  16. Here is a beautiful picture, isn’t it very stylish? ah!

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  17.Take off the mold and give me a picture